Marzipan is a sweet, thick paste, made of ground almonds and powdered sugar, to most people familiar as a chocolate candy filling. Quality marzipan has a rich amaretto flavor, is simply irresistible, and is much easier to make at home than you might think.
Marzipan or Almond Paste?
I see lots of bloggers emphasizing, that it’s not the same. But you know what, the difference seems to be cultural. While Americans would say that marzipan has a much higher sugar content than almond paste, in Lithuania, we have two types of marzipan: low quality, with high sugar content, and high quality, with high almond content. Pure almond butter would be called almond paste here. I choose to use the name “marzipan” just because I’m more used to that, but if you are from the part of the world where marzipan with less sugar is called almond paste, this actually is a recipe for almond paste.
Why make marzipan at home?
Ready-made marzipan is crazily expensive and if you are looking for a high-quality one, good luck finding it in shops. By making it yourself you can control quality, and taste, and save a bit of money. I’ve tried various almond-sugar ratios and I’m sharing the one that seemed to me the best: not too sweet and with a strong enough almond taste.
Should you use almond flour or ground almonds yourself?
You can make marzipan both ways, but the result will differ. Freshly ground almonds contain more moisture than flour, so marzipan made this way is moist, soft, and slightly sticky. Additionally, home food processors do not grind nuts perfectly finely and evenly, so the final marzipan texture is slightly coarse. This isn’t necessarily a bad thing—I personally enjoy the coarser texture—but it does make it more challenging to roll and shape the marzipan. However, you can still do it after letting it firm up in the fridge. Due to its moistness and softness, I prefer this type of marzipan for cake fillings.
Using almond flour is much easier; you don’t even need a food processor. The final texture is perfectly even and it holds its shape immediately after mixing. Marzipan made with store-bought almond flour is better for rolling and shaping. It looks and feels just like a cookie dough. This option is ideal if you plan to roll your marzipan and cover a cake with it or shape it into decorative figures.
Both options also have slightly different tastes and mouthfeels, but which one is better depends on your personal preference. I recommend trying both and deciding for yourself.
1 – made of freshly ground almonds
2 – made of almond flour
What tool do you need to grind almonds for marzipan?
To make marzipan from whole almonds, the best tool to use is a food processor with a universal S-shaped knife. Alternatively, you can use a stick blender for small amounts, but make sure it’s powerful enough and has protection against motor overheating, as grinding nuts can be a tough task for a stick blender.
What if you want more sugar?
Taste is subjective, so if you like your marzipan sweeter, feel free to add more sugar. However, there is always that “but”. More sugar will make the marzipan thinner and harder to shape. Additionally, the more sugar you add, the less prominent the almond flavor will be in the end product.
How long will homemade marzipan last?
This marzipan recipe contains no eggs, it’s mostly nuts and sugar, which gives it a long shelf life. To keep it fresh and moist, wrap the marzipan well or store it in an airtight container. It should be fine for about six months. While you can store it at room temperature, I prefer keeping it in the fridge simply for peace of mind.
Homemade Marzipan (Almond Paste)
Marzipan is a sweet, thick paste made of ground almonds and powdered sugar. It has a rich amaretto flavor, is simply irresistible, and is very easy to make at home!
- Prep Time10 min
- Yield~350 g / 12.3 oz
Ingredients
- 200 g / 7 oz blanched almonds or almond flour
- 120 g / 4.2 oz powdered sugar
- 1 tsp vanilla extract
- 30 g / 1 oz water, boiled and cooled, or 40 g / 1.4 oz if using almond flour
Directions
If using whole almonds
Combine blanched almonds and powdered sugar in a food processor or blender. Start blending at a slow speed.
When almond crumbs become fine enough to remind almond flour, add water and vanilla extract.
Blend further until you achieve a thick, sticky paste.
Use immediately or transfer to an airtight container. Optionally you can knead and shape it into the desired shape and wrap it in a plastic wrap.
Keep it at room temperature or in the fridge for up to 6 months.
If using almond flour
Combine all ingredients in a bowl.
Mix until the paste comes together and reminds cookie dough. In the end, it’s best to knead it with your hands.
Use immediately or transfer to an airtight container. Optionally you can shape it into the desired shape and wrap it in a plastic wrap.
Keep it at room temperature or in the fridge for up to 6 months.
notes
- If you want to shape or roll marzipan made from freshly ground almonds, let it firm up a bit in the fridge.
- Do not skip vanilla extract; it enhances the almond flavor and improves the overall taste. If you don’t have vanilla extract, you can substitute it with the same amount of strong alcohol like rum.
- If you don’t mind using artificial flavors, you can add a bit of almond essence or amaretto liquor to enhance the almond taste.
